#FrenchFood

[arallen14]

Cow eats grass

[swiftdawnslownight]

Mais, oui

[violetandolive]

@thecooksatelier

[foodrecipies111]

Chicken Provençal (Poulet à la Provençal)

Ingredients

Viande

4 cuisses de poulet, désossées avec peau

Produire

8 oz de tomates cerises, rouges

8 gousses d'ail, grosses

2 cuillères à soupe de persil

2 brins de romarin

5 échalotes

9 brins de Thym

Produits en conserve

1 tasse de bouillon de poulet

Obtenez un EBOOk gratuit avec 139 French Cuisine ICI

Assaisonnement

8 olives noires, géantes

2 cuillères à soupe de câpres

8 olives vertes, géantes

Pâtisserie et épices

1/4 tasse de farine

Huiles & Vinaigres

3 cuillères à soupe d'huile d'olive

Bière, Vin & Spiritueux

1 tasse de vin blanc

Comment faire du poulet provençal

Commencez par faire chauffer un peu d'huile d'olive dans une poêle. Nous aimons cuisiner cela dans un brasier allant au four, c'est donc un repas à une casserole. Assaisonner généreusement le poulet de sel et de poivre et le passer légèrement dans la farine. Placez le poulet côté peau vers le bas et faites-le cuire sans le déranger pendant 4 à 5 minutes, jusqu'à ce qu'il soit doré. Retourner et cuire encore 2-3 minutes. Vous avez juste besoin d'un peu de couleur dessus avant de braiser. Retirer dans une assiette et réserver.

Si nécessaire, ajoutez plus d'huile. Incorporer les échalotes, l'ail et la farine et faire sauter pendant une minute. Ajouter la moitié du romarin et du thym hachés. Donnez-lui un coup de fouet. Ajouter le vin et le bouillon de poulet, en grattant les morceaux bruns au fond.

Remettez le poulet, ainsi que les olives, les câpres, les tomates et le reste des herbes hachées. Couvrez la casserole avec un couvercle et faites-la cuire dans un four préchauffé pendant environ une heure.

Garnir de persil et servir avec du pain croûté frais et chaud. Un incontournable pour s'imprégner de cette délicieuse sauce provençale.

Que servir avec du Poulet Provençal ?

Notre pain miracle sans pétrir, bien sûr… Il accompagne aussi très bien une polenta, du riz sauvage, de l'orzo ou du couscous perlé !! Notre salade de couscous israélien est un excellent accompagnement pour celui-ci.

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[human-meets-food]

📍Lyon

[chefilona]

CHEF ILONA: BLUEBERRY CLAFOUTIS

Instead of the usual French Toast or pancake, try something different while classic for brunch or breakfast; clafoutis. This French dish might sound unreachably fancy, but a clafoutis doesn't require any special ingredients—you probably have all of them in your kitchen.

Clafoutis (pronounced klah-foo-tee) is a classic French dessert that originates from the Limousin region of France and dates back many centuries.

Its name comes from the Occitan dialect word "claufoti," which means "to fill." The dish was originally created as a simple, rustic, and frugal dessert. Its simplicity makes it perfect for a hurried brunch by baking fresh fruit, typically cherries, in it’s iconic sweet, pancake-like batter. The result is a custardy, flan-like texture with a slight crispy edge.

From a technical and culinary perspective, there are several important aspects to consider when making a clafoutis:

Fruit Selection: Choose fresh, ripe fruit for your clafoutis. Traditionally, cherries are used, but you can opt for other fruits like cherries, mango, roasted apples or pears, or even peaches.

Batter Consistency: The batter should be smooth and slightly thick but still pourable. Whisking the wet ingredients into the dry ingredients gradually helps to achieve this. The right batter consistency is crucial for the custardy texture of the clafoutis.

Baking Dish: Use a buttered baking dish or tart pan to prevent sticking and for easy removal of the clafoutis.

A blueberry clafoutis is a delightful variation of the classic French dessert and makes use of berries natural to the Maritime area.

The blueberries will release their juices as they bake, creating a delicious contrast between the sweet and slightly tart berries and the custardy clafoutis. Blueberry clafoutis is a perfect dessert for showcasing the vibrant flavor of fresh blueberries.

Julia Child, who famously brought French Cuisine into the homes of North America was deeply fond of clafouti. To elevate the clafouti experience with your guests, you would be remiss if you didn’t share her famous quote related to the dish: "A party without cake is just a meeting. A meeting without clafoutis is just a meeting."

Blueberry Clafouti

Chef Ilona Daniel

Serves 4

2 cups fresh blueberries (or fruit of your preference)

½ cup all-purpose flour

½ cup sugar

¼ tsp salt

1 cup whipping cream

3 large eggs

2 Tbsp butter, melted, plus more for greasing dish

1 Tbsp vanilla extract

Pinch of nutmeg

1 Tbsp icing sugar

Preheat oven to 375°F. Butter a 9-inch square baking dish or cast-iron skillet (which is my preference). Sprinkle blueberries evenly over bottom.

Whisk together flour, nutmeg, sugar, and salt in a bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth; for best results, use a stick/immersion blender. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.

Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with icing sugar just before serving.

[annefretz]

This lovely dessert is easy to make and delectably delicious. Bon appétit!

[rsun0525]

#foiegras #frenchfood #netde #igdelaware #foodporn #instafood #foodstagram #foodgasm #yummy #delicious #letsguide #followme #pennsylvania @bistrobarberetandbakery (at Bistro Barberet & Bakery) https://www.instagram.com/p/Co7erFjruAn/?igshid=NGJjMDIxMWI=

[cocobytesthebigapple]

This amazing french onion souffle was to die for at Bistro Moncur, Sydney

[pictureprintsai]

Macaron

[adzizi]

Cheese Croissant #foodporn #sedapgiler #fyp #MYfoodie #fypsarawak #menurahmah #postbariatricsurgery #bariatricmeal #minigastricbypass #bariatricwarrior #meetingfood #teatime #teabreak #frenchfood

[therealcoolfooddude]

(via Tomates à la Provençale) Though it's not traditional, I add a crumble of fresh chèvre to these delicious Tomates à la Provençale—because cheese.

[chefrishabhsingh]

How To Make Beef Bourguignon Recipe

Embark on a culinary journey of indulgence with Beef Bourguignon, a classic French dish that exudes warmth and sophistication. Known for its tender beef, rich wine-infused sauce, and aromatic blend of herbs, Beef Bourguignon has earned its place as a timeless comfort food. In this comprehensive guide, we'll explore the essence of Beef Bourguignon, delve into the essential ingredients that create its sumptuous flavour, provide step-by-step instructions on crafting this culinary masterpiece, and offer valuable quick tips for a delightful cooking experience. Let's dive into the Beef Bourguignon Recipe, where the art of slow cooking meets the heart of comfort cuisine.

What is Beef Bourguignon?

Beef Bourguignon, also known as "Boeuf Bourguignon" in French, is a classic stew originating from the Burgundy region of France. This dish features beef braised in red wine, typically Burgundy wine, creating a robust and flavorful sauce. Slow-cooked with an array of vegetables, aromatic herbs, and bacon, Beef Bourguignon embodies a perfect harmony of textures and tastes. This comforting masterpiece showcases the art of slow cooking, resulting in melt-in-your-mouth beef and a velvety, wine-infused sauce.

Important Ingredients:

1. Beef Chuck Roast:

- 2.5 to 3 pounds of beef chuck roast, cut into 2-inch cubes, for hearty and tender bites.

2. Burgundy Red Wine:

- 1 bottle (750 ml) of Burgundy or red wine, lending its rich flavour to the sauce.

3. Pearl Onions:

- 1 cup of pearl onions, peeled and left whole, adding sweetness to the dish.

4. Carrots:

- 4 large carrots, peeled and sliced, contributing natural sweetness and colour.

5. Bacon Strips:

- 4-6 strips of bacon, chopped, for smoky richness.

6. Garlic:

- 4 cloves of garlic, minced, enhancing the aromatic profile.

7. Tomato Paste:

- 2 tablespoons of tomato paste, providing depth and colour.

8. Beef Broth:

- 2 cups of beef broth, ensuring a savoury base.

9. Thyme and Bay Leaves:

- 2 sprigs of fresh thyme and 2 bay leaves, for herbal notes.

10. All-Purpose Flour:

- 1/4 cup of all-purpose flour for coating the beef.

11. Salt and Pepper:

- To taste, for seasoning.

12. Olive Oil:

- 2 tablespoons of olive oil for browning the beef.

[human-meets-food]

Starter / Main

📍Restaurant du domaine, Saint Clément de Rivière

[thefaceoftheinquisition]

Brioche bread with butter from France Let the exquisite aroma and melt-in-your-mouth goodness of our French buttery brioche loaf transport you to a Parisian caf.